Farmstead Cheddar and Apple Galette


Here is my version of the apple pie I ate as a child, which came topped with a thick slice of Cheddar. I use puff pastry for a lighter crust, skip the pan in favor of a free-form galette, and mix tart Granny Smith apples from my backyard with sweet Golden Delicious for depth of flavor.


  • 1 sheet frozen puff pastry, about ½ lb (250 g), thawed according to package instructions
  • All-purpose flour for dusting
  • ¼ cup ( oz/75 g) apricot jam
  • lb (750 g) apples (about 2 large), peeled, halved, cored, and cut lengthwise into slices ⅛ inch (3 mm) thick
  • 4 Tbsp (2 oz/60 g) sugar
  • 1 Tbsp fresh lemon juice
  • ¼ lb (125 g) farmstead Cheddar cheese, shredded
  • 2 Tbsp whole milk


Unfold the sheet of puff pastry. On a lightly floured work surface, roll it out into a 12-inch (30-cm) square. Using a sharp knife, trim off the corners to make a round about 12 inches (30 cm) in diameter. Lay the round on a sheet of parchment paper and transfer to a baking sheet. Pinch the edges up to form a generous ¼-inch (6-mm) rim. Spread the jam on the pastry and place in the freezer for 10 minutes.

Meanwhile, in a bowl, combine the apple slices, 2 tablespoons of the sugar, and the lemon juice and toss to coat the apples evenly. Remove the pastry from the freezer and sprinkle with the cheese. Arrange the apple slices, overlapping them slightly, in concentric circles on top. Sprinkle the apples with the remaining 2 tablespoons sugar. Brush the edge of the pastry with the milk. Return to the freezer for 10 minutes. Preheat the oven to 375°F (190°C).

Bake the galette until the pastry is puffed and browned and the apples are lightly golden, about 30 minutes. Cover loosely with aluminum foil and let cool for 5 minutes on the baking sheet. Using a long knife, separate the galette from the parchment paper and transfer to a serving plate. Serve warm or at room temperature.